Roast the squash

• Preheat the oven to 200 °C.
• Toss the squash chunks with the olive oil and salt on a baking tray.
• Roast until tender and lightly golden.

Blend the cheesy sauce

• Blend half of the roasted squash with the nutritional yeast, plant milk, tahini, lemon juice, garlic and mustard.
• Blend until thick, smooth and creamy.

Heat the beans in the sauce

• Pour the sauce into a saucepan.
• Add the drained and rinsed butter beans.
• Gently heat through, stirring.

Cook the quinoa

• Rinse the quinoa and simmer in salted water until fluffy and tender.
• Drain any excess liquid.

Toast the tamari seeds

• Toast the pumpkin seeds in a dry frying pan.
• Splash in the tamari and toss until coated and crisp.

Assemble the bowls

• Spoon the quinoa and lentils into bowls.
• Add the remaining roasted squash and the creamy butter beans.
• Top with pickled onions and tamari roasted seeds.